Dairy-free Seafood Chowder

If we had a secret weapon – this would be it! This recipe ‘wows’ people every single time. It’s thick, rich, and decadent. We’ve made it a few times now with a few minor variations, and it’s worked out great every time – we hope you like it!

Wonderful Chowder
We made this with scallops, haddock and shrimp for Christmas dinner and it was simply amazing. We served it with gluten free rolls to dip in the incredibly flavorful liquid and everyone would not stop commenting on the taste. The coconut milk, which we used all of (the cream and the liquid) took on the seafood flavors beautifully. Thank you for such a savory and memorable Christmas meal!

I made this chowder recently and it was a winner. I used large shrimp, lobster tails (it was New Year’s Eve after all) and haddock. I thinned it out with extra soup broth because it was rather thick. I added some hot sauce for some zing. Next time I will try fresh dill instead of dried because I think the taste could be fresher. I served it with fresh (home made) gluten free bagets and a lovely meal was created. Thank you for this recipe. It was fast and simple, quite nice. Sheila, Ottawa

That sounds delicious, Sheila! I’m glad that you made it your own and that you enjoyed the recipe! I agree that fresh dill is the best. Sometimes we add a pinch or two more of the dried dill, depending on if we bought it from a store or grew it & dried it ourselves, as drying it ourselves tends to be a bit more flavourful so we don’t need to add too much more.